I love to grow swiss chard.  My favorite variety is called ‘bright lights’ or ‘tri-color chard’. As you can see – it is visually stunning

I might be slightly obsessed with oatmeal. Okay, so maybe “slightly” isn’t the right word. TOTALLY obsessed with oatmeal is more like it. I have

I always cook too much rice. On purpose. Here’s why… Cooked rice (brown or white) is wonderful leftover in a quick cold or room-temperature salad.

I keep frozen berries in the freezer (duh) all the time. Why? Well, because one never knows when a berry craving might attack. It could

One thing I love about fall is the return of comfort foods. A recipe my Mom used to make that was particularly comforting was what

We are lucky to have a great local store in town which sources wonderful, grass-fed meats from local farms. The awareness seems to be growing

I just can’t help but love pasta. It’s in my blood. Being that my hubby needs to avoid carbs – this has been a bit

We eat a LOT of oatmeal around here…mainly because we like it and it’s a good, whole-grain source for fuel in the morning. And it’s

By this time of the summer (or is it fall?), all of your hard work of weeding, watering, and tending that vegetable garden is hopefully

The Sweet Pea had a birthday recently. 10 years old! Double digits! It called for a special celebration. She requested an ice cream cake. “What

I’m so glad to have all of you to find delicious recipes around the web for me! I never would have found this one, but

I know, I know. Every cookbook on your shelf has a banana bread recipe in it. You’ve tried them all, they’re all pretty much the

Summer is nearing it’s end and the gardens are bursting with veg. I am like many of you other gardeners out there — checking out

As I’ve worked my way through the top 100(ish) recipes that have been imported by Plan to Eat users, I’ve noticed that many of the

My husband judges most Mexican restaurants by the quality of their Pork Carnitas. In my household, it’s a meal that we eat somewhat regularly. Why

I have this thing for parfaits. I don’t think I had a thing for parfaits before I saw the movie Shrek – but after that,

Our garden is bursting right now with goodness. It’s days like this that my February self longs for… yet even in the midst of this

I have always loved mayonnaise – on sandwiches, tuna and chicken salads, burgers, potato salad, broccoli salad, any vegetable salad really. So when we cut

Smoky cumin, spicy chili, and creamy cheese and/or sour cream come together to form one of my favorite flavor combinations of all time. I’ve found

With a four-star review at Food.com, over 190 of Plan to Eat users have added this recipe to their recipe books. At #28 in the

I often feed my kiddos leftovers for lunch… but when I plan ahead, we actually have a great sandwich! Sandwiches seem to be the typical

I’m a morning person. Getting up at 5-5:30 am is my happy place. But there are some days when my BUTT doesn’t want to drag

At 40.7 degrees longitude, and 5.200 feet, it is nearing garlic harvest. Leaf tips are browning, the plants’ scapes are coiled, and the heart-shaped pod

My friends, I think it’s time for a new food movement. Perhaps you’ve heard something of the snout-to-tail cooking philosophy, a food trend that seeks

Okay, so the actual name of this recipe was “Fruit, Nut, or Berry (or Whatever You Want Them to be) Whole-Wheat Muffins”. But that seemed

If there is a single way to make any questionable vegetable tasty, I’d say roast it or grill it. Some good fat, salt, and a

Really? Broccoli? In the Plan to Eat top 100(ish)? Hey, I don’t pick them. I just cook them. At #99 with 130 imports, I bring you:

Lettuce can start to be in short supply during the heat of the summer. We’re already to that point, except for the places that we

Dark leafy greens are the best nature has to offer. According to this source: “…green leafy vegetables are among the most nutrient dense foods available

I don’t know who Terry is. But boy did my kids love her spinach casserole! I pulled this recipe out of a recent issue of

I remember telling a friend, years ago –  ‘You don’t really like kale!  You just like it because it’s good for you!’  I had tasted some

It has begun. Days in the triple digits, or just under. Sweat pouring from every inch of your body when you are just standing there.

It’s that time of year again! Time for barbecues and roasted marshmallows! Time for chasing fireflies and getting dirty feet! Time for mommy to get

I’m always on the hunt for recipes that stretch a pound of meat to feed 6 (or more) people. I believe meat has a place

It’s pronounced like this: (flow-NYARD) [sc_embed_player fileurl=”https://s3.amazonaws.com/pteblog/blog/wp-content/uploads/2013/06/forvo_fr_882596.mp3″] I promise this dish really isn’t as stuffy as its pronunciation makes it out to be. In fact, it

I know you probably didn’t get excited when you read that recipe title. I wasn’t too excited either. In fact, when I saw it on

As I was working my way through the top recipes imported into Plan to Eat accounts, I was so tickled to find one that I

The phrase “I could juice that” is a constant in my mind these days. I bought our juicer to help my wife through a difficult

You don’t have to be southern to appreciate a pot of greens. We’ve been eating this dish since we were deep in cold country. It

Have you ever noticed, when you’re using the search and import feature in your Plan to Eat account, there will sometimes be a footnote next

Those of us in Colorado are in the midst of a spring filled with sunny days hinting that summer is on its way, followed immediately

I’ve been drinking hibiscus tea every morning for the past couple months.  As the temperature’s been climbing I’ve been thinking about how to turn my

I love feeding a crowd. We’ve been doing a lot of that lately, even if it’s just an extra couple of mouths to feed. A

I’m a big fan of whole wheat flour cookies, cookies sweetened with honey or bananas, even cookies with raisins in them. Truly, I’ve never met

I got a cheese making kit in the mail a few weeks ago, which I was so excited to rifle through and examine. I love

“They’re just pancakes,” I told my husband as I sifted through the comments of this recipe. In reading through the thoughts of those who had

As I was thinking of what to title this post, I wanted something that communicated the versatile nature of this soup. I was thinking about

I really do let the kids eat these for breakfast.  Or any time they want, for that matter!

I am so not a native Texan, and it shows. Though I live smack dab in the middle of this ginormous state, I have deep

Sometimes, you just need a simple weeknight casserole. Period.

I swap dinner with a neighbor two nights a week.  Monday and Wednesday I cook.  Tuesday and Thursday I eat bon bons and paint my

I love the way that Jamie Oliver uses the word proper to describe a certain dish. It sounds very British, yes, but it also implies

I make a distinction between different kinds of cookies. First, there are fancy cookies for gift-giving that require rolling, shaping, cutting, or decorating. Then there

We’ve made our fair share of sauerkraut, but I was never completely in love with the flavor.  I couldn’t get it to taste as good

I know, that title is confusing. But stick with me here for a moment. When I was in high school we had a family friend

I tried making mayonnaise once upon a time, but it turned out runny and gross.  I think the trouble was that I made it in

I wrote an article for a local food magazine, Edible Wasatch, about summer popsicles. As it turns out, the Frog Egg Popsicle recipe makes a

So many of my food memories revolve around brand names. Kraft Macaroni & Cheese. Dannon yogurt. Schwann’s ice cream. Kraft Shake ‘n Bake. I am

For this week’s stash busting effort, I decided to weed out a few of my quick bread recipes. I’ve mentioned that I have favorite “categories”

I have been really craving these!  Seven-layer bars take me back to being a kid.  Unfortunately there are some things that I used to love

Since I started this autoimmune diet I’ve been feeding the rest of the family from our well-stocked freezer, which means I’ve been doing precious little

I’d read in Wild Fermentation that once upon a time, condiments were digestive aids rather than vehicles for excess fat, sugar and salt in our

Sometimes I miss cereal. That’s not to say that I haven’t bought it out of desperation here and there, but most of the time my

Apparently 4-year-olds want to eat spray-painted cartoon characters.  Here is a conversation between my son, Sam and I: “Sam, what kind of cake do you

Awhile ago our family did the GAPS diet, which means no sugar and no grain (among other things). I thought I would miss sugar the

I know, this picture does not look like a good start to dreamy oatmeal, but just trust me.

Snacks aren’t really a big part of our pantry. This probably has something to do with my refusal to buy snacks made with refined sugar

I went to a lecture last year by Joann Seal.  Based on a book she’d read, Eat Right for Your Type by Peter D’Adamo, she

I love everything about enchiladas. The cheese, the tortillas, the spice, the sauce… that brick red, tomatoey, heavy-on-the-cumin-and-chili sauce. But, to the best of my

Please bear with me as I finish up my recent cabbage rampage with a side dish you may or may not be familiar with. I’m

This is such a simple soup with so much flavor and nourishment. There are truly only a handful of ingredients, no fancy equipment needed, and 

It’s January, and you’re most likely thinking one of two things: You need to eat more vegetables because of a resolution made just days ago.

There is this little dance my husband and I do every time I decide to make meatloaf. It started back when I could purchase grass-fed

My last article was in praise of the Rebar cookbook. I said more about the cookbook than the recipe, and as I prepared the dish

  Since we moved to Texas over a year ago I have been on a fascinating journey into the traditional foods of the south. Since

When the cold creeps in and the sun rises late I tend to make the same warming, rich breakfasts over and over again: Eggs, meat,

I grew up on those little pot pies in the red box. We stuck them in the oven for around an hour and when they